Creamed potatoses and peas

 

Ingredients:

• 1.5 pounds baby potatoes (or Yukon Gold potatoes), halved or quartered if large
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Potatoes:

1. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the pot to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
3. In the last 2 minutes of cooking, add the frozen peas to the pot. Drain the potatoes and peas and set aside.

2. Make the Cream Sauce:

1. In the same pot, melt the butter over medium heat.
2. Add the flour and whisk continuously for about 1-2 minutes, until the mixture turns a light golden color.
3. Gradually whisk in the milk and heavy cream, stirring until the sauce is smooth and thickened, about 3-5 minutes.
4. Add the garlic powder, salt, and pepper to taste. Stir well to combine.

3. Combine and Serve:

1. Return the cooked potatoes and peas to the pot with the cream sauce.
2. Gently stir to coat the potatoes and peas with the sauce, heating through for an additional 2-3 minutes.
3. Transfer to a serving dish and garnish with freshly chopped parsley if desired.
4. Serve hot.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 250-300 calories
• Fat: Approximately 12-15g
• Carbohydrates: Approximately 30-35g
  • Fiber: Approximately 4-5g
  • Sugars: Approximately 4-5g
• Protein: Approximately 5-7g
• Sodium: Approximately 150-200mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• For a lower-carb version, you can substitute some or all of the potatoes with cauliflower florets.
• If you prefer a thicker sauce, you can increase the amount of flour or reduce the amount of milk and cream slightly.
• Fresh peas can be used instead of frozen peas; just add them to the pot a bit earlier to ensure they are cooked through.